White Chocolate Macadamia Nut Cookies are unmatched! They feature soft, chewy centers, crisp edges, and unmatched flavor.
Why I Love These White Chocolate Chip Macadamia Nut Cookies
- Unique Flavor: White chocolate and macadamia nuts create a sweet, tropical flavor.
- Ideal Texture: Achieve soft, chewy centers with crisp edges.
- Simple Process: One-bowl, no-mixer recipe for easy baking.
- Customizable: They’re easy to personalize with different flavors.
- Ready-to-Bake: Freeze dough for convenient, gourmet cookies anytime.
Ingredients
- Butter: Provides richness and gives a tender texture.
- Sugars: Contribute to chewiness, sweetness, and crispiness.
- Egg: Acts as a binder and supports structure to the White Chocolate Macadamia Nut Cookies.
- Vanilla and Coconut Extracts: Enhance flavor, with coconut adding a tropical twist.
- Agave Nectar: Adds subtle sweetness and softness.
- Cornstarch: Ensures soft texture by reducing gluten formation.
- Baking Soda and Baking Powder: Helps the cookies rise and give a lighter texture.
- Flour: Forms the cookie’s structure.
- White Chocolate Chips and Macadamia Nuts: Provide sweet and nutty flavors with textural contrast.
How To Make White Chocolate Macadamia Nut Cookies
- Mix & Chill: Melt butter, combine with sugars, egg, extracts, and agave. Add dry ingredients and fold in chips and nuts. Chill for 1 hour.
- Bake: Preheat oven to 350°F, form dough balls, bake 8-12 minutes, and cool on tray.
White Chocolate Macadamia Nut Cookies Baking Tips
- Measure Carefully: Spoon and level flour to avoid dense cookies.
- Chill Dough: Keeps cookies thick and chewy by slowing butter melt and concentrating sugar.
- Ingredient Temperature: Use room-temp eggs and butter for fluffier cookies. Warm refrigerated eggs quickly in warm water.
Storage
Storage Tips
- Best Fresh: Enjoy cookies within 1-2 days; lasts up to a week but may lose quality.
- Store Cool: In an airtight container at room temp.
- Freeze Dough: Freeze dough balls, then transfer to a container for up to 3 months.
- Baking Frozen Dough: Bake directly from freezer, adding 1-3 minutes to bake time, or thaw in fridge first.
What Macadamia Nuts To Use?
- Use roasted unsalted macadamia nuts for the best flavor.
- Toast macadamia nuts at 350°F for 7-10 minutes until golden for enhanced flavor and crunch.
- To switch things up and take out the nuts, try this White Chocolate Cranberry Cookies.
More Amazing Cookie Recipes
White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies have soft, chewy centers and perfectly crisp edges—the perfect balance of sweetness from the white chocolate and a satisfying crunch from the buttery macadamia nuts.
Equipment
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
- 2 tablespoons agave nectar
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-3/4 cups all-purpose flour see note 1
- 3/4 cup white chocolate chips
- 1/2 cup roasted UNSALTED macadamia nuts coarsely chopped
Instructions
- Melt butter in microwave and set aside to cool to room temperature. (If it is too hot, it will melt the sugars and cause greasy bars.)
- Once butter is cooled to room temperature, stir in brown sugar and granulated sugar until smooth. Stir in egg, vanilla, coconut extract, and agave nectar. Mix until smooth.
- Mix in cornstarch, salt, baking soda, and baking powder. Then gently fold in the spooned and leveled flour until just combined. Avoid over-mixing. Stir in white chocolate chips and macadamia nuts until combined.
- Cover bowl tightly and chill for 1 hour.
- Preheat oven to 350°F and line a sheet pan with parchment/nonstick liner. Shape dough into tall cylindrical balls (refer to image above). Place 6–8 balls on sheet, ensuring space for spreading. Each ball should be about 2 tablespoons (40g).
- Bake 8–12 minutes (mine are perfect at 10 minutes), under-baking slightly for soft and chewy cookies. Remove when edges lightly brown; middles will firm up as they cool.
- Remove from oven and gently press edges inward with spatula. Optionally, press extra chocolate chips or macadamia nuts on top for appearance. Cool on baking tray for 5 minutes before transferring to cooling rack.
Recipe Notes
Note 1: To measure flour properly, spoon it into the measuring cup and level off. Avoid pressing the cup into the flour.
Storage: Enjoy cookies within 1–2 days; they last up to a week in an airtight container at room temperature but lose quality over time. Freeze dough balls for up to 3 months. Bake directly from freezer, adding 1–3 minutes to bake time, or thaw in fridge first.
Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 170IU | Calcium: 35mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
[I forgot to click the stars!]
Dang these were good! I baked these with my family and we put in too much flour AND over baked them and they were still delicious! If you get slightly dry and crumbly dough like we did, don’t worry about it. Roll it compactly with your hands and do better next time! (BTW I substituted honey for agave.)
So happy you enjoyed it! 🙂 Thanks for the comment Heather!
This recipe is as good as it looks! I made it using honey instead of agave nectar (for sustainability) and it gave it a fantastic texture without a noticable honey flavor. I didn’t make any adjustments for high altitude and 9 minutes was the perfect amount of time!
I’m so happy you loved these! Thanks so much Kathrine! 🙂
This is the best white chocolate macadamia nut cookie recipe I’ve tried! I used pecans because I didn’t have enough macadamia nuts and it turned out perfectly. I used a cookie dough scooper and WOW! Perfect size and shape every time! Thank you, Chelsea!
Yay!! Love hearing that! Thanks Debbie 🙂